中国菜的故事

出版时间：2010-1  出版社：蔡玉洗、 周妍 上海人民出版社 (2010-01出版)  作者：蔡玉洗  页数：102  译者：周妍  

内容概要

　　The Chinese are a people who are fond of cuisine，such as Man-Han Banquet， snacks in imperial courtand Sichuan cuisine and who are good at variouscooking skills， such as steaming， boiling， frying， stir-frying， quick-frying， deep-frying， roasting， pickling，stewing and smoking， etc. Whenever you ask a man onthe road for the name of fine food， he will probably sayof the names of many yummy dishes which are boundto make people lick their lips.

作者简介

蔡玉洗，scholar and Well-known publisher, former president of Yilin Press.NOW he is the vice president of Jiangsu Instituteof Modern Literature and the general managerof Nanjing Phoenix Palace Hotel with richculture contents. His works include book seriesof Chinese Literati's food, clothing, shelter andtransportation, and On the Terrace of Phoenixes,etc.

书籍目录

Prologue A Delicacy Nation with a Long HistoryChapter 1 Characteristics of Chinese CuisineBeauty of Chinese CuisineUnique GastronomyRich Culture ContentsTwo OriginsChapter 2 Schools of Chinese CuisineShandong CuisineSichuan CuisineJiangsu CuisineGuangdong CuisineFujian CuisineZhejiang CuisineHunan CuisineAnhui CuisineChapter 3 People and Anecdotes Related with Chinese CuisineJiaozi (Dumplings) and Zhang ZhongjingJiaozi and Wang XizhiDongpo Rou (Dongpo Pork) and Su DongpoKung Pao Chicken and Ding BaozhenThe Story of Fo Tiao Qiang (Buddha Jumps Over the Wall)Who Invented Ma Po Tofu?Beggar's Chicken and Emperor Qian LongBeijing Roast Duck and Quan Ju DeWest Lake Vinegar Fish and Sister SongChapter 4 Chinese Catering CultureBeauty of TablewareBeauty of FormBeauty of Ax-tistic PracticalityBeauty of EnvironmentBeauty of VistaChapter 5 The Developing Chinese CuisineWhen Chinese Cuisine Met Western CuisineThe New Highlights of Chinese CuisineBrief Introduction

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《中国菜的故事(英文版)》由上海人民出版社出版。

用户评论 (总计1条)

•   薄薄的书，是类似杂志的纸质，图片质量非常好，让人很有食欲。快递速度灰常给力！